Asian Beef Rice Casserole
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
ground beef, extra lean |
| 1 | tablespoon | olive oil |
|
3 |
cups |
cooked rice |
|
1 |
cup |
frozen green peas |
|
5 |
ounces |
water chestnuts -- sliced |
|
5 |
ounces |
bamboo shoots -- sliced |
|
1 |
small |
shallot -- minced |
|
1 |
clove |
garlic -- minced |
|
1/2 |
cup |
low-sodium teriyaki sauce |
|
1 |
teaspoon |
five-spice powder |
| 1/2 | teaspoon | salt |
| 1/4 | teaspoon | pepper |
| 1 | teaspoon | ginger root -- minced |
Heat oven to 350°F. Add oil to large saucepan and heat to medium-high. Add and shallots and ground beef. Cook until no pink remains in beef and shallots are softened. Drain. Add garlic and ginger and cook for 30 seconds. Add salt, pepper, and five-spice. Mix well. In a 2 quart casserole, combine all the ingredients and mix well. Bake at 350°F for 30 minutes. Makes 6 Servings |
Per Serving: 387 Calories; 16g Fat (36.6% calories from fat); 20g Protein; 40g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 554mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 Fat. |